French Raspberry Macarons Made EasyTheCooknShare
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- 7 months ago
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- 174 likes
- 24 comments
There are a few tips to this recipe. First, you can use crushed almonds or buy ground almonds in the grocery store. If you crush them with the skins on, they well be somewhat dark, however. That is why I always buy the ground almonds from the store.
You can mix the confectioner's sugar and ground almonds in a food processor, but I find a whisk is just as easy. You can be the judge.
Make sure your eggs are at room temperature and you bowl is clean or even cold to ensure they whip up properly. The beater paddles need to be clean too. You can do the separation using an egg separation or rotate them from shell to shell. I use the yolks for breakfast. What you want are stiff peaks.
The amount of red food colouring is up to you. I use 3 or 4 drops for a pinkish colour, but you can use more. I should add, that you can use different colours depending on the time of year you make the macaroons.
You have to, and I mean have to, sift the mixture in; otherwise, you will not get those nice feet on the bottom and the cookie will not be good. Also, make sure you fold the mixture and not beat.
We use a template printed from the internet place under a baking mat. You can also do them by eye, but not sure if you will get a consistence, even cookie. If you use a template, ensure it is removed before baking. Make sure you tap them to get rid of air bubbles, and let them sit at room temperature for 30 minutes to settle.
The recipe is great during raspberry season, but it can be done any time of the year. You can use strawberries or blueberries, as well.
Watch the video, try them, and enjoy your macarons.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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